Description
These easy and delicious Banana Pancakes combine the natural sweetness of ripe bananas with a hint of cinnamon and vanilla, creating a perfect breakfast treat that’s quick to whip up with just a few simple ingredients.
Ingredients
Scale
Banana Pancakes
- 1 Banana
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 tablespoon All-Purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 1 pinch Salt
Instructions
- Mash Banana: Using a fork, mash the banana thoroughly in a mixing bowl until smooth with minimal lumps to create the pancake base.
- Add Egg: Crack the egg into the mashed banana and mix well until fully combined for a unified batter.
- Mix Dry Ingredients: Stir in the all-purpose flour, vanilla extract, salt, and ground cinnamon into the banana and egg mixture until you achieve a smooth batter.
- Heat Pan: Preheat a non-stick frying pan over medium heat; no oil or butter is needed for cooking the pancakes.
- Cook Pancakes: Drop about 2 tablespoons of batter onto the heated pan for each pancake, spreading slightly if needed. Cook until the edges look set and then carefully flip each pancake.
- Serve: Once both sides are golden and cooked through, serve the pancakes warm with banana slices or your favorite toppings like maple syrup, honey, or fresh berries.
Notes
- You can easily double the recipe for a larger batch.
- For gluten-free option, substitute all-purpose flour with almond or oat flour.
- Ensure the pan is well heated before adding batter to get a nice golden crust.
- These pancakes are best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Add nuts or chocolate chips to the batter for added texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: banana pancakes, easy breakfast, quick pancakes, healthy pancakes, vegetarian breakfast
